Ingredients
2 ribeye steaks (or sirloin/flank), sliced into strips
1 cup long-grain rice, cooked
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup honey
1/4 cup soy sauce
1/2 cup beef broth
1/4 cup unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Slice steaks into strips and season with salt and pepper.
3. Cook steak strips for 3-4 minutes until browned to desired doneness. Remove from skillet and keep warm.
4. In the same skillet, sauté minced garlic for 1 minute until fragrant.
5. Stir in honey, soy sauce, and beef broth. Simmer for 3-4 minutes to reduce sauce.
6. Add unsalted butter and stir until melted and smooth.
7. Stir in cooked rice, ensuring it is coated in sauce.
8. Return steak to skillet and toss with rice and sauce. Simmer for 2-3 minutes.
9. Garnish with fresh parsley and serve hot.
Notes
Ribeye provides extra tenderness but sirloin or flank steak also work well.
Adjust sweetness by adding more honey or deepen umami with extra soy sauce.
Add vegetables like bell peppers, zucchini, or broccoli for variety.
Swap soy sauce with tamari to make it gluten-free.
Best enjoyed fresh, but leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
Keywords: honey garlic butter steak, steak and rice skillet, one-pan steak dinner, quick steak recipe